sausage-bockwurst
 
  recipe by :bruce aidells & denis kelly
  serving size : 0 preparation time :0:00
  categories :
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 Tbsp  butter
1/2 cup  leeks -- finely chopped
1 lb.  pork butt
1 lb.  veal shoulder
1/2 lb.  chicken breast -- with skin
1/2 lb.  pork back fat
4 tsp  kosher salt
1 tsp  mace
1/2 tsp  white pepper -- finely ground
pinch  ginger
1 cup  milk
1   egg -- beaten
1/2 cup  green onion -- finely chopped
1/4 cup  fresh parsley -- chopped
medium  hog casings
 
heat the butter in a medium frying pan, over medium heat. add leeks, 
cover and cook until leeks are soft and translucent, about 10 minutes. set 
aside. 
in a large bowl mix, pork, veal, chicken and fat with salt, mace. 
pepper and ginger. grind through a 1/8 inch plate into a large mixing 
bowl. add cooked leeks, milk, egg, green onion and parsley. using a wooden 
spoon, beat mixture until well blended. 
chill sausage meat in refrigerator for 30 minutes. stuff into medium 
casings and tie into 6 - 7 inch links. 
bring a large pot of lightly salted water to a boil. add sausages, 
reduce heat and maintain a water temperature of 160 to 180 degrees for 20 
- 25 minutes, or until sausages are firm. drain and cool to room 
temperature. poached sausages will keep 3 days in the refrigerator or 2 
months in the freezer. 
 
source: "complete sausage book" 
yield: "4 pounds" 
 
 
 
 
* exported from mastercook * 
 
 
(ID: 75830) Mirror: rec.food.recipes: Thu, Oct 7, 2004


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